Food additives data book - wordpres

FUNCTION IN FOODS: Flavour adjuvant; flavour enhancer; flavouring agent; food acidulant; pH control agent; synergist for
antioxidant; creates a well-balanced sensation between mint and fruit flavour
ALTERNATIVES: In beverages: citric acid, tartaric acid. In canned fruits and vegetables: lactic acid. Fumaric acid;
tannic acid; succinic acid
TECHNOLOGY OF USE IN FOODS: Increases product yield in cheese production. 1 gram is soluble in 1.4 ml of ethanol. Store at low
humidity, low temperature, and air-tight container to avoid caking.
Tart taste builds gradually and lasts longer than other food acids; the bitter “aftertaste” of some
sugar substitutes is suppressed by malic acid.
Calcium salt form of this acid has a better solubility than other food acids, which allows it to be
used with hard water. In fruit drinks: enhances the flavour of fruits and extends the flavour sensation
without masking the natural note; addition of malic acid in soft drinks will lower the pH creating an
unfavourable environment for microorganisms thus may be considered a preservative; level of acid
required varies inversely with the degree of carbonation of soft drink; used to correct the natural
deficiencies of fruit when added directly to fruit/juice or during fermentation of wine.
In bakery products: used to enhance fruit flavour in fruit fillings and aid in colour retention; when
malic acid is used, the amount of acid and pectin added for gel formation in fillings is decreased; the
slightly higher pH of malic acid helps prevent meltdown of icing or frostings when it is applied to
warm baked products; malic acid in combination with lactic, acetic and propionic acid will give a sour
dough flavour in sour dough bakery products. In gelatin desserts: allows for use of a lower level of
gelatin to set the protein gel system. In puddings: the slightly higher pH prevents weeping of free water
from starch gels formed when cooking. In hard candy: the lower melting point of this acid makes it
easy to disperse in the syrup melt and thus requiring minimum folding and kneading. In canned fruits
and vegetables: addition of this acid causes the pH to decrease thus reducing the processing time and
temperature needed to eliminate the threat of microbial contamination, and greatly improves quality
and nutritive value
SYNERGISTS: Works synergistically with aspartame to reduce the amount of sugar substitute in diet products without
affecting sweetness, while extending the sweetness potency.
Works in combination with ascorbic acid to stabilise beverages and prevent discoloration.
Can be used to increase the effectiveness of benzoates and sorbates as preservatives in fruit drinks
Malic acid 489